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Method

Heat oven to 200C/fan 180C/gas 6.
Rub the squash with a little oil, then roast
them on a baking tray for 45 mins until soft.

Meanwhile, heat the remaining oil in a large
frying pan, then fry the onion for a few mins
until soft. Stir in the chilli and cumin, fry for
1 min more, then add the mince, browning
for 3-4 mins. Stir in the purée and beans
with a splash of water and season. Warm
through and keep warm. Or cool, freeze for
up to 1 month, then defrost and reheat.

Scoop a little of the soft squash flesh out
to make a hollow, then stir this into the chilli
with half the coriander. Fill the cavity of each
squash with a quarter of the mix, then
scatter with the remaining coriander. Dress
the spinach with a drop more olive oil,
season and serve alongside the squash.

My Husband didn't sound impressed when I said we were having butternut squash for dinner, but he soon changed his mind as soon as he tasted it!
A couple alterations I made: I used Quorn mince, chilli powder and added some peppers for colour.
Might have been really nice topped with a bit of grated cheese too.
Will definitely make it again as it was so cheap and easy to make and was very tasty!

SOOOO easy and delicious. Made the rather significant change of using a marrow as my squash aren't ready to harvest yet and it was fabulous. Grated some parmesan on top and loved it so much, I made EXACTLY the same the next day. Plus - very little washing up!!!

I'm a real fan of butternut squash, and my mum's a real fan of chilli - so this seemed the perfect combo!
it was delicious, I used quorn mince and since the recipe was so tastey mum didn't even notice! I added a bit of hot chilli powder and only used one chilli, i think that really boosted the flavour. was really nice with a simple spinach salad.

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